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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. He liked Jersey seafood and Chinese.
  2. With all respect, my father was Cherokee, born in the 1800's. This culture was something to be escaped from.
  3. One of my most memorable restaurant experiences was a pre-dawn breakfast while staying at a Lower Saxon castle. The ambiance was a Beethoven string quartet. Sorry I do not remember which.
  4. JoNorvelleWalker

    Dinner 2020

    Last night's oden repurposed as ramen. Not as exciting but got the job done.
  5. I saw this. Did not waste my time to read the article.
  6. I use citrus every night. Usually a mai tai but sometimes Mississippi punch.
  7. My guess is they are waiting to see how tariffs shake out before addressing price and delivery. That or life on Bora Bora is too good. I miss @Anova Jeff. He gave straight answers. He seems no longer involved. If anyone from anova is reading: offer a reasonable price and delivery and I will buy one. Making us wait three years for vaporware is inexcusable and something I would not say here.
  8. Seriously, wood is used to impart a vanilla flavor to wine and spirits.
  9. JoNorvelleWalker

    Dinner 2020

    It doesn't. The deionized water is to extract the kombu. Can't make dashi with hard water.
  10. JoNorvelleWalker

    Dinner 2020

    Recipe from The Romagnolis' Table (1975) -- perhaps my most well worn cookbook. The mushrooms are my own addition. Plus I usually cheat. The Romagnolis instruct one brown the chicken pieces on all sides in oil, thus seasoning the floor and wall. Sometimes I do this (if short on time and I don't mind a few burns on my hands and face). Better, in my opinion, to cook the chicken parts sous vide. Then dry carefully and brown in the CSO. What I showed in the picture was about 10 minutes on 500C steam broil. Meanwhile I sautee the mushrooms and garlic (I do like garlic) then add the chicken pieces along with handful of rosemary and a couple bay leaves (since Bugialli's probably not watching). Then to the pan over high heat add lots of white wine vinegar. Let that boil off. Then add white wine. Let that boil down a bit, salt to taste, cover and simmer. (OK, in truth I usually salt when adding the wine vinegar.) Since by my method the chicken is already fully cooked, the braising time is not critical. I braise for about 20 minutes. When ready to serve, remove chicken pieces and keep warm.* Add a bit of water to the pan and bring to the boil over high heat. Should make an emulsion. Return the chicken pieces to the pan and serve. If mushrooms are not desired just leave them out. But why would you? *CSO of course.
  11. JoNorvelleWalker

    Dinner 2020

    Ridiculous? What is ridiculous? (Except for the cauliflower, of course.)
  12. JoNorvelleWalker

    Dinner 2020

    15 g kombu per liter, per Dave Arnold. I also use deionized water, frozen so I can vacuum seal it.
  13. JoNorvelleWalker

    Dinner 2020

    Nope. Shizuo Tsuji (or should that now be Tsuji Shizuo) says for oden pork and beef meatballs may be employed in place of fish products.
  14. JoNorvelleWalker

    Dinner 2020

    Cook the eggs, Kenji method, 74C for 40 minutes. Then kombu dashi according to Dave Arnold: 1 hour 65C. Meanwhile cut the daikon, squash, and potato; then simmer with a drop lid till slightly tender. Add vegetables to A4Box pan. Rinse meatballs with vegetable water to remove any grease. Add meatballs. Combine dashi with leftover dashi from the refrigerator, mirin, shoyu, and stuff. Peel and add eggs. Simmer in A4Box about two hours.
  15. JoNorvelleWalker

    Dinner 2020

    Thanks. Depending on which shriveled brown balls, they're eggs (74C, 40 minutes) or meatballs.
  16. JoNorvelleWalker

    Dinner 2020

    Oden in the A4Box. With neri-karashi. Yes it was hot...maybe too hot. But that's what the sake's for.
  17. As I recall wood is a source of vanillin as many of us winebibbers will attest.
  18. JoNorvelleWalker

    Dinner 2020

    Indeed. Been at Barbados is but one of many synonyms collected by Ben Franklin in The Drinker's Dictionary: https://founders.archives.gov/documents/Franklin/01-02-02-0029
  19. Thank you, Kerry, for another rabbit hole. I was not aware of Chocolat Form. It looks like Chocolat Chocolat carries the bottom mold. These molds are a little smaller than I would have liked, however 118x50 seems to be a standard size for Cocolat Form.
  20. JoNorvelleWalker

    Dinner 2020

    Chicken cacciatore.
  21. There's the 35 cm paella. Do you really want to be flipping a 35 cm steel pan with one hand?
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